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Crispy Chickpeas Roast
A crispy Australian chickpea roast with capsicum and sweet potato, finished with lemon myrtle, native thyme and bush tomato, served over roast potatoes.
Ingredients
Instructions
Drain and season the chickpeas, then braise them over medium-high heat until well browned, about 6 minutes.
Add the capsicum and sweet potato, cooking until softened, about 6 minutes.
Stir in the lemon myrtle, native thyme, bush tomato and tomato relish for 2 minutes.
Roast the potatoes separately until tender.
Let the chickpeas simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
